WEBVTT LISA: IF YOU ARE LIKE ME, YOUR HOSTING HOLIDAY PARTIES AND HE CAN BE STRESSFUL, ESPECIALLY IF YOU'RE PREPARING FOOD. YOU WANT TO ENJOY IT SO YOU WANT TO GET THINGS DONE AHEAD OF TIME. FOOD BLOGGER SONYA KEISTER JOINS US TO SHARE SOME EASY RECIPES TO GET THINGS DONE AHEAD OF TIME. IF YOU THINK ABOUT THE BIG MILL YOU WANT TO HAVE COME IT IS EASY TO MAKE IT JUST MINI AND THAT IS GOOD TO PREPARE IN ADVANCE. YOU WANT TO USE SEASONAL INGREDIENTS LIKE I HAVE HERE TODAY, APPLE AND POTATOES, ALL OF THE THINGS YOU WOULD FIND IN A HOLIDAY MEAL. LISA: WHAT WOULD THIS BE IF YOU WERE SERVING THIS FOR YOUR FAMILY? FOR SIT DOWN KNOW, ROASTED ROOT VEGETABLES, SALAD -- FOR A SITDOWN MEAL, ROASTED ROOT VEGETABLES, SALAD. LISA: VIA 50 TO 60 PEOPLE AT MY HOUSE. YOU CAN'T DO THAT BUT YOU CAN DO THIS. HOW DID YOU BREAK A DOWNED APPETIZER SIZE? THE ROASTED ROOT VEGETABLES, I MADE INTO A CARROT GINGER SOUP SHOT. I MADE THAT A DAY OUT OF TIME. LISA: WHERE DID YOU GET THESE LITTLE GLASSES THAT DON'T LOOK LIKE SHOT GLASSES? AT COST PLUS. SHOP WITH LITTLE CUTE APPETIZER ITEMS. LITTLE BIT OF CRUMPLED BEEN CHAT ON TOP. AND FENNEL FRONDS [CAPTIONING SPONSORED BY SLEEP TRAIN MATTRESS CENTERS, YOUR TICKET TO A BETTER NIGHT'S SLEEP!] . OVER HERE, WE HAVE A BELGIAN ENDIVE, A WINTER LETTUCE. I STUFFED IT WITH FENNEL, CHOPPED APPLE, AND THEN DRIZZLED WITH A LOT OF FRESH CRAB AND SOME HUB IN OUR CITRUS OIL. LISA: THERE IS NO MESS OR EVEN ANY DRIPPING. RIGHT. AND YOU DON'T HAVE TO COOK. LISA: YOU COULD USE THESE FOR A LOT OF DIFFERENT THINGS. WHAT IS THIS? THIS IS A FLANK STEAK THAT IS BEEN MARINATED OVERNIGHT WITH ROSEMARY, GARLIC, AND MUSTARD AND OLIVE OIL. LISA: WOULD BITE-SIZE, YOU DON'T HAVE TO PROVIDE THE KNIVES AND FORKS TO CLEAN UP ALL OF THOSE UTENSILS AND FLATWARE. AS A STEP AHEAD, I PAR BOILED THE POTATO EARLY IN THE DAYS WHEN MY GUESTS COME, THAT PART IS DONE. THEY CHRIS AND THE AND -- CRISP UP IN THE PAN. LISA: LET'S SAY YOUR PARTY BEGINS AT 7:00, WHEN WOULD YOU DO THIS? AT PARBOIL THE POTATOES ARE EARLIER IN THE DAY AND THEN CRISP IT NO LONGER THAN AN HOUR BEFORE. LISA: SO ABOUT 6:00 P.M.. YOU COULD PUT IT IN THE OVEN AND GENTLY REHEAT IT IF YOU DID IT EARLIER. THE STEAK IS GREAT BECAUSE IT IS JUST AS GOOD AT ROOM TEMPERATURE. SEARED OFF ABOUT 6:00 P.M., AND RUB BEFORE THE GUESTS GET HERE -- DO YOU WANT TO DO IT? LISA: SURE. THAT IS THE HORSE RIDERS -- HORSERADISH. WE WILL START WITH THE MUSTARD. A LITTLE BIT OF THE BLUE CHEESE. LISA: I WILL USE THIS BECAUSE I DON'T WANT MY FINGERS TO SMELL LIKE BLEU CHEESE. TAKE YOUR STEAK. LISA: I'M GOING TO DO TO PIECES. TAKE YOUR ROSEMARY SKEWER AND STICK IT IN A REALLY GOOD. LISA: TO HOLD IT ALL TOGETHER. THAT'S IT. THIS IS CRÈME FRAÎCHE, LIKE SOUR CREAM ONLY MORE DELICATE. AND THEN FRESH HORSERADISH ROOT. LISA: I LOVE THAT. IS THIS YOURS? YES. A COOKBOOK I JUST CAN'T WITH. LISA: WHERE CAN PEOPLE GET IT? ON MY WEBSITE.